No-Bake Eclair Cake
No-Bake Eclair Cake
Ingredients
For the Pudding Filling
- 2 boxes French vanilla instant pudding mix, (each 3.4 oz / 96g)
- 3 cups whole milk
- 1 1/2 cups heavy cream, for whipped cream
For the Layers
- 1 box graham crackers, approximately 14 oz
For the Ganache
- 1 cup chopped semi-sweet chocolate
- 1/2 cup heavy cream, hot
Instructions
- 1
In a large mixing bowl, add the two boxes of French vanilla instant pudding mix. Gradually whisk in 3 cups of whole milk until the mixture is smooth and begins to thicken. Set aside.
⏱️ 5 min - 2
In a separate, clean mixing bowl, pour 1 1/2 cups of heavy cream. Using an electric mixer, whip the cream on high speed until stiff peaks form. This should take about 3-5 minutes.
⏱️ 5 min
- 3
Gently fold the prepared whipped cream into the pudding mixture using a spatula until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min
- 4
Arrange a single layer of graham crackers in the bottom of a 9x13 inch baking dish. Break graham crackers as needed to fill any gaps and create an even base.
⏱️ 4 min
- 5
Evenly spread half of the pudding and whipped cream filling over the graham cracker layer.
⏱️ 2 min
- 6
Place another layer of graham crackers over the filling, breaking them to fit as necessary.
⏱️ 2 min
- 7
Spread the remaining half of the pudding and whipped cream filling over the second graham cracker layer.
⏱️ 2 min
- 8
Top with a final layer of graham crackers.
⏱️ 2 min
- 9
To make the ganache, place the chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan or microwave until it is hot and just simmering (do not boil). Pour the hot cream over the chopped chocolate. Let it sit for 1-2 minutes, then whisk until the chocolate is completely melted and the ganache is smooth and glossy.
⏱️ 5 min
- 10
Pour the warm ganache evenly over the final layer of graham crackers in the baking dish. Gently spread it with a spoon or offset spatula to cover the entire surface.
⏱️ 2 min
- 11
Refrigerate the Eclair Cake for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Eclair Cake
For the Pudding Filling
- 2 boxes French vanilla instant pudding mix, (each 3.4 oz / 96g)
- 3 cups whole milk
- 1 1/2 cups heavy cream, for whipped cream
For the Layers
- 1 box graham crackers, approximately 14 oz
For the Ganache
- 1 cup chopped semi-sweet chocolate
- 1/2 cup heavy cream, hot
Instructions
- 1
In a large mixing bowl, add the two boxes of French vanilla instant pudding mix. Gradually whisk in 3 cups of whole milk until the mixture is smooth and begins to thicken. Set aside.
⏱️ 5 min - 2
In a separate, clean mixing bowl, pour 1 1/2 cups of heavy cream. Using an electric mixer, whip the cream on high speed until stiff peaks form. This should take about 3-5 minutes.
⏱️ 5 min - 3
Gently fold the prepared whipped cream into the pudding mixture using a spatula until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min - 4
Arrange a single layer of graham crackers in the bottom of a 9x13 inch baking dish. Break graham crackers as needed to fill any gaps and create an even base.
⏱️ 4 min - 5
Evenly spread half of the pudding and whipped cream filling over the graham cracker layer.
⏱️ 2 min - 6
Place another layer of graham crackers over the filling, breaking them to fit as necessary.
⏱️ 2 min - 7
Spread the remaining half of the pudding and whipped cream filling over the second graham cracker layer.
⏱️ 2 min - 8
Top with a final layer of graham crackers.
⏱️ 2 min - 9
To make the ganache, place the chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan or microwave until it is hot and just simmering (do not boil). Pour the hot cream over the chopped chocolate. Let it sit for 1-2 minutes, then whisk until the chocolate is completely melted and the ganache is smooth and glossy.
⏱️ 5 min - 10
Pour the warm ganache evenly over the final layer of graham crackers in the baking dish. Gently spread it with a spoon or offset spatula to cover the entire surface.
⏱️ 2 min - 11
Refrigerate the Eclair Cake for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
⏱️ 240 min